Christmas Trout in Gelée

Ingredients

• 16 sheets of white gelatin
• 4 trout (ready to cook, about 400 g each)
• Salt
• Pepper (freshly ground)
• 2 untreated lemons
• 1 bunch parsley
• 1 Shallot
• 20 g butter
• 400 ml dry white wine
• 1 l fish stock
• 2 Bay leaves
• 3 peppercorns

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Wash the trout, pat dry and season inside and out with salt and pepper.

3. 3.

   Rinse the lemons under hot water and slice thinly. Wash and shake off the parsley and dill. Peel the shallot, dice finely and sauté in a wide pot with hot butter. Deglaze with white wine, add the stock and spices.

4. 4.

   Bring the broth to a boil, reduce heat and simmer the trout for 25-30 minutes until cooked through.

5. 5.

   Remove the finished trout from the broth, place them in a baking dish, strain the broth, dissolve the well-extracted gelatin into the fish broth and pour over the trout. Top with lemon slices, parsley and dill and chill in the refrigerator until cold. Serve chilled.